CN115624158A - Plant-based thick soup seasoning packet and processing method thereof - Google Patents
Plant-based thick soup seasoning packet and processing method thereof Download PDFInfo
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- 235000014347 soups Nutrition 0.000 title claims abstract description 49
- 238000003672 processing method Methods 0.000 title description 3
- 239000000843 powder Substances 0.000 claims abstract description 52
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 31
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- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 28
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- 239000000230 xanthan gum Substances 0.000 claims abstract description 28
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- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 22
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 19
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 19
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 19
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- 150000003839 salts Chemical class 0.000 claims abstract description 19
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- 235000019737 Animal fat Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a plant-based thick soup seasoning packet. The raw materials for preparing the thick soup base comprise drinking water, palm oil, cereal soup seasoning sauce, non-dairy creamer, edible salt, monosodium glutamate, shallot, ginger, yeast extract, xanthan gum, pepper powder, potato powder, potassium sorbate and vitamin E. The invention selects proper high-quality raw materials for stir-frying, and the proportion of the added boiled water is 1:11, uniformly stirring and boiling to obtain thick soup with freshness, fragrance, smoothness, the seasoning packet can reduce the body burden, reduce the risk of diseases such as obesity, hyperlipidemia and the like, greatly increase the fullness of the soup base, enable food materials to be tasty, and enable the soup to be natural and mellow and have natural fragrance. Other flavors, such as fresh pepper flavor and spicy flavor, can be extended continuously through the seasoning bag, and can be properly extended on the basis of the soup base.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a plant-based thick soup seasoning packet and a processing method thereof.
Background
In the reports of chronic diseases such as cardiovascular and cerebrovascular diseases for decades, the main pathogenic mechanism is related to animal fat and protein ingested by diet. Animal hormone residue enrichment, a further problem that is of concern. The development of agricultural technology, fermentation technology and synthetic biology ensures that the vegetable raw materials can have the same flavor and taste of meat. The seasoning packet based on the plant base has excellent benefits for improving chronic diseases, and meanwhile, the taste and flavor of the seasoning packet related to animals can be achieved.
Disclosure of Invention
The invention aims to prepare the thick soup seasoning packet by using the plant-based raw materials under the background of a large healthy environment, which does not contain animal meat-derived ingredients and has the effects of thick soup and mellow base taste, and compared with the similar meat-derived seasoning packet, the thick soup seasoning packet is healthier and has smaller physical burden.
In order to realize the aim, the specific technical scheme of the invention is as follows:
a plant-based thick soup seasoning packet comprises, by weight, 40-45 parts of drinking water, 15-20 parts of palm oil, 11-15 parts of grain soup seasoning sauce, 6-8 parts of non-dairy creamer, 5-7 parts of edible salt, 4-5 parts of monosodium glutamate, 3-5 parts of scallion, 2-2.5 parts of ginger, 0.7-0.9 part of yeast extract, 0.5-0.6 part of xanthan gum, 0.3-0.4 part of pepper powder, 0.35-0.5 part of potato powder, 0.04-0.06 part of potassium sorbate and 0.08-0.1 part of vitamin E.
As a preferred embodiment of the present application, the plant-based pottage seasoning packet comprises the following raw materials in parts by weight: 42 parts of drinking water, 18 parts of palm oil, 13 parts of grain soup seasoning sauce, 7 parts of non-dairy creamer, 6 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of shallot, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
As a preferred embodiment of the present application, the plant-based pottage seasoning packet comprises the following raw materials in parts by weight: 43 parts of drinking water, 16 parts of palm oil, 13 parts of grain soup seasoning sauce, 7 parts of non-dairy creamer, 6 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of scallion, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
As a preferred embodiment in the present application, the plant-based bouillon seasoning packet comprises the following materials by weight: 44 parts of drinking water, 17 parts of palm oil, 14 parts of grain soup seasoning sauce, 8 parts of non-dairy creamer, 5 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of shallot, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
As a preferred embodiment of the present application, the method for preparing a plant-based puree seasoning packet comprises the steps of:
s1: weighing the raw materials in proportion, slicing the scallion into slices, and slicing the ginger into slices for later use; uniformly mixing the non-dairy creamer, the edible salt, the monosodium glutamate, the yeast extract, the xanthan gum, the pepper powder and the potato powder to prepare powder; mixing the grain soup seasoning sauce and vitamin E to prepare a pasty raw material;
s2: frying:
(1) putting the palm oil into a pot, heating to a certain temperature, putting the scallion pieces and the ginger pieces into the pot for a period of time, and fishing out the scallion pieces and the ginger pieces;
(2) adding drinking water into the pot, slowly adding the prepared powder, stirring at the lower side to prevent agglomeration, adding the pasty raw material, stirring uniformly, and adding potassium sorbate after the raw material is boiled; packaging to obtain the final product.
As a better implementation mode in the application, in the step (1), the palm oil is put into a pot, the temperature is raised to 140 +/-5 ℃, and scallion and ginger slices are put into the pot for 2-5min and then fished out.
As a preferred embodiment in this application, the packaging uses a retortable grade of envelope, with gram weights adjusted as production requires.
As a better embodiment in the application, the method also comprises sterilization, and the sterilization adopts water bath sterilization under the conditions that the temperature is 90-95 ℃ and the sterilization time is 20 +/-5 minutes.
A plant-based pottage seasoning packet prepared by any one of the above methods.
In a preferred embodiment of the present application, the seasoning packet is prepared by mixing the seasoning packet with water at a mass ratio of 1:11 was used.
Compared with the prior art, the positive effects of the invention are as follows:
the seasoning is delicious, nutritious, convenient to carry and eat, and only needs to be mixed with water in a proportion of 1:11, the soup pot can be made, has positive effect on the catering industry and the family, is convenient and has low cost.
And (II) no meat-derived component is added, so that the burden is low, the risks of diseases such as obesity, hypertension, hyperlipidemia, fatty liver and the like are reduced, and the flavor and the taste of the meat-derived soup base can be approached or even reached.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent, but it should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples. Various alterations can be made without departing from the technical idea of the invention, according to the common technical knowledge and conventional means in the field.
Example 1:
a plant-based thick soup seasoning packet, which is prepared from the following raw materials: the seasoning packet comprises the following raw materials in parts by weight: 42 parts of drinking water, 18 parts of palm oil, 13 parts of grain soup seasoning sauce, 7 parts of non-dairy creamer, 6 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of shallot, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
The preparation method comprises the following steps:
(1) Weighing: weighing the raw materials in proportion, slicing the scallion and the ginger for later use; uniformly mixing the non-dairy creamer, the edible salt, the monosodium glutamate, the yeast extract, the xanthan gum, the pepper powder and the potato powder to prepare powder; mixing the grain soup seasoning sauce and vitamin E to prepare a pasty raw material.
(2) Frying:
(1) heating palm oil to 140 deg.C, frying with herba Alii Fistulosi and rhizoma Zingiberis recens, and taking out;
(2) adding drinking water into the oil, slowly adding the prepared powder, stirring at the lower side to prevent agglomeration, adding the pasty raw material, stirring uniformly, and adding potassium sorbate after boiling to obtain the product;
(3) the firepower can be automatically adjusted according to the yield, the frying process needs to be continuously stirred to prevent the pot sticking from influencing the flavor, and the yield is controlled to be 85 percent.
(4) And (3) packaging: the gram weight is adjusted according to the production requirement by using the coating film with a cooking grade.
(3) Water bath sterilization: the temperature is 92 ℃, and the sterilization time is 20 minutes.
(4) Sampling and detecting, and warehousing after the product is qualified.
Example 2:
a plant-based thick soup seasoning packet comprises the following raw materials in parts by weight: 43 parts of drinking water, 16 parts of palm oil, 13 parts of grain soup seasoning sauce, 7 parts of non-dairy creamer, 6 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of scallion, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
The preparation method comprises the following steps:
(1) Weighing: weighing the raw materials in proportion, slicing the scallion and the ginger for later use; uniformly mixing the non-dairy creamer, the edible salt, the monosodium glutamate, the yeast extract, the xanthan gum, the pepper powder and the potato powder to prepare powder; mixing the grain soup seasoning sauce and the vitamin E to prepare a pasty raw material.
(2) Frying:
(1) heating palm oil to 142 deg.C, frying with herba Alii Fistulosi and rhizoma Zingiberis recens, and taking out;
(2) adding drinking water into the oil, slowly adding the prepared powder, stirring at the lower side to prevent agglomeration, adding the pasty raw material, stirring uniformly, and adding potassium sorbate after boiling;
(3) the firepower can be automatically adjusted according to the yield, the frying process needs to be continuously stirred to prevent the pan sticking from influencing the flavor, and the yield is controlled to be about 85 percent.
(4) Packaging: the gram weight is adjusted according to the production requirement by using the coating of a cooking grade.
(3) Water bath sterilization: the temperature is 95 ℃, and the sterilization time is 18 minutes.
(4) Sampling and detecting, and warehousing after the product is qualified.
Example 3:
a plant-based thick soup seasoning packet comprises the following raw materials in parts by weight: 44 parts of drinking water, 17 parts of palm oil, 14 parts of grain soup seasoning sauce, 8 parts of non-dairy creamer, 5 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of shallot, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
The preparation method comprises the following steps:
(1) Weighing: weighing the raw materials in proportion, slicing the scallion and the ginger for later use; uniformly mixing the non-dairy creamer, the edible salt, the monosodium glutamate, the yeast extract, the xanthan gum, the pepper powder and the potato powder to prepare powder; mixing the grain soup seasoning sauce and vitamin E to prepare a pasty raw material.
(2) Frying:
(1) heating palm oil to 144 ℃, adding scallion pieces and ginger pieces, frying, and fishing out;
(2) adding drinking water into the oil, slowly adding the prepared powder, stirring at the lower side to prevent agglomeration, adding the pasty raw material, stirring uniformly, and adding potassium sorbate after boiling;
(3) the firepower can be automatically adjusted according to the yield, the frying process needs to be continuously stirred to prevent the pan sticking from influencing the flavor, and the yield is controlled to be about 85 percent.
(4) And (3) packaging: the gram weight is adjusted according to the production requirement by using the coating of a cooking grade.
(3) Water bath sterilization: the temperature is 93 ℃, and the sterilization time is 22 minutes.
(4) Sampling and detecting, and warehousing after the product is qualified.
The substances in the vegetable-based pottage seasoning packet prepared in examples 1-3 were subjected to sensory evaluation, i.e. the ratio by mass of the substances in the packet to water was 1:11, mixing, and detecting, wherein the sensory scoring standard is shown in a table 1:
TABLE 1 sensory evaluation standard table for finished soup base soup dumplings
Inviting eight experienced food developers to repeatedly perform taste evaluation and score, and the specific results are shown in table 2:
| examples | Average score |
| 1 | 80.4 |
| 2 | 82.3 |
| 3 | 83.1 |
And (3) testing:
determination of the basic formulation:
firstly, basic formula design is determined, the basic formula design is to obtain a more ideal formula through repeated tests, eight food developers with rich experience are invited to repeatedly perform taste evaluation and score, through experimental analysis and mutual communication, potato flour, cereal soup seasoning sauce, xanthan gum and vegetable fat powder are obtained to have larger influence on base thick soup, and the four raw materials are intensively researched.
The basic formulation was determined as: 45g of onion, 25g of ginger slices, 90g of non-dairy creamer, 50g of monosodium glutamate, 6g of xanthan gum, 10g of yeast extract, 500g of water, 200g of palm oil, 4g of pepper powder, 65g of salt, 3g of potato powder, 150g of grain soup seasoning sauce, 0.5g of potassium sorbate and 1g of vitamin E.
1. Design of experiments
Xanthan gum, non-dairy creamer, potato flour and cereal soup sauce are used as main fluctuation factors for research, the level conditions of all the factors are shown in table 3, and subsequent single-factor tests and orthogonal tests are carried out on the level variables of the factors.
TABLE 3 four test factors and level design
| Level/factor | Xanthan gum | Non-dairy creamer | Dried potato powder | Cereal soup seasoning sauce |
| 1 | 5g | 80g | 2g | 130g |
| 2 | 6g | 90g | 3g | 150g |
| 3 | 7g | 100g | 4g | 170g |
(1) Single factor test
The single-factor test is to respectively test xanthan gum, non-dairy creamer, potato flour and grain soup seasoning sauce and evaluate 8 testers according to a comparison table 3 under the condition of keeping the consumption of other raw materials unchanged, and the results are obtained by scoring according to a sensory evaluation table in a table 1, wherein the detailed scoring conditions are as follows:
xanthan gum level test score
| People for level/score | 1# | 2# | 3# | 4# | 5# | 6# | 7# | 8# | Average score |
| 1 | 80 | 76 | 78 | 81 | 81.2 | 63 | 77 | 82 | 77.3 |
| 2 | 81 | 78 | 75 | 79 | 84.2 | 76 | 74 | 80 | 78.4 |
| 3 | 75 | 76 | 73 | 77 | 79.2 | 88 | 72 | 79 | 77.4 |
Testing the level of non-dairy creamer to obtain a score
| People for level/score | 1# | 2# | 3# | 4# | 5# | 6# | 7# | 8# | Average score |
| 1 | 72 | 70 | 83 | 82 | 82 | 70 | 80 | 78 | 77.1 |
| 2 | 82 | 72 | 84 | 81 | 84 | 39 | 82 | 76 | 78.8 |
| 3 | 76 | 72 | 86 | 81 | 87 | 85 | 88 | 74 | 81.1 |
Level test of potato powder
| Horizontal/scoring person | 1# | 2# | 3# | 4# | 5# | 6# | 7# | 8# | Average score |
| 1 | 83 | 81 | 79 | 81 | 83.3 | 71 | 82 | 82.8 | 80.4 |
| 2 | 80 | 81 | 81 | 81 | 84.3 | 83 | 84 | 84 | 82.3 |
| 3 | 77 | 81 | 83 | 81 | 86.3 | 90 | 88 | 78.5 | 83.1 |
Level test of cereal soup sauce for scoring
| People for level/score | 1# | 2# | 3# | 4# | 5# | 6# | 7# | 8# | Average score |
| 1 | 79 | 74 | 80 | 80 | 72 | 76 | 83 | 81 | 78.1 |
| 2 | 81 | 80 | 78 | 80 | 80 | 78 | 79 | 87 | 80.4 |
| 3 | 77 | 76 | 81 | 80 | 83 | 80 | 78 | 86 | 80.1 |
According to the test and the scoring result, the consumption of the xanthan gum is 6g, and the score is 78.4 at most; the dosage of the non-dairy creamer is 100g, and the highest score is 81.1 min; the consumption of the potato powder is 4g, and the score is up to 83.1 min; the dosage of the cereal soup seasoning sauce is 150g, and the score is up to 80.4. However, 4 factors of xanthan gum, non-dairy creamer, potato flour and grain soup flavor sauce may also have cross influence, so in order to more comprehensively and more accurately examine the influence of the 4 factors on the sensory quality, a related method is adopted to carry out orthogonal tests to sequentially find out the optimal formula.
(2) Quadrature test
Table 8 sensory score results of orthogonal tests on basal pottage
| Test No | A (xanthan gum) | B (non-dairy creamer) | C (dried potato powder) | D (grain soup seasoning sauce) | Sensory score |
| 1 | 1 | 1 | 1 | 1 | 81.7 |
| 2 | 1 | 2 | 2 | 2 | 80.9 |
| 3 | 1 | 3 | 3 | 3 | 76.6 |
| 4 | 2 | 1 | 2 | 3 | 76.6 |
| 5 | 2 | 2 | 3 | 1 | 73.4 |
| 6 | 2 | 3 | 1 | 2 | 76.2 |
| 7 | 3 | 1 | 3 | 2 | 80.2 |
| 8 | 3 | 2 | 1 | 3 | 81 |
| 9 | 3 | 3 | 2 | 1 | 80.5 |
| K1 | 79.73 | 79.50 | 79.63 | 78.53 | |
| K2 | 75.40 | 78.43 | 79.33 | 79.10 | |
| K3 | 80.57 | 77.76 | 76.73 | 78.06 | |
| R | 5.17 | 1.74 | 2.9 | 1.04 |
The magnitude sequence of the R values is obtained through orthogonal tests on the 4 factors, so that the xanthan gum, the potato flour and the non-dairy creamer which have the largest influence factor and the cereal soup sauce which has the smallest influence factor can be known to be the 4 factors. In summary, the best combination we can obtain from the orthogonal experiments is the eighth set of experiments with a score of 81.
In conclusion of the single-factor test and the orthogonal test, the best combination of the three tests of the potato flour in the single-factor test can be obtained, and the score is 83.1.
Conclusion
Through the single-factor test and the orthogonal test, the highest score is obtained when the consumption of the potato flour is 4g in the single-factor test, namely the formula with the highest sensory score is as follows: 45g of onion, 25g of ginger slices, 90g of non-dairy creamer, 50g of monosodium glutamate, 6g of xanthan gum, 10g of yeast extract, 500g of water, 200g of palm oil, 4g of pepper powder, 65g of salt, 4g of potato powder, 150g of grain soup seasoning sauce, 0.5g of potassium sorbate and 1g of vitamin E.
All features disclosed in all embodiments in this specification, or all methods or process steps implicitly disclosed, may be combined and/or expanded, or substituted, in any way, except for mutually exclusive features and/or steps.
The foregoing is only a preferred embodiment of the present invention, and the present invention is not limited thereto in any way, and any simple modification, equivalent replacement and improvement made to the above embodiment within the spirit and principle of the present invention still fall within the protection scope of the present invention.
Claims (10)
1. A plant-based pottage seasoning packet is characterized in that: the seasoning packet comprises, by weight, 40-45 parts of drinking water, 15-20 parts of palm oil, 11-15 parts of grain soup seasoning sauce, 6-8 parts of non-dairy creamer, 5-7 parts of edible salt, 4-5 parts of monosodium glutamate, 3-5 parts of shallot, 2-2.5 parts of ginger, 0.7-0.9 part of yeast extract, 0.5-0.6 part of xanthan gum, 0.3-0.4 part of pepper powder, 0.35-0.5 part of potato flour, 0.04-0.06 part of potassium sorbate and 0.08-0.1 part of vitamin E.
2. The vegetable base puree seasoning packet of claim 1, wherein: the seasoning packet comprises the following raw materials in parts by weight: 42 parts of drinking water, 18 parts of palm oil, 13 parts of grain soup seasoning sauce, 7 parts of non-dairy creamer, 6 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of scallion, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
3. The vegetable base puree seasoning packet of claim 1, wherein: the seasoning packet comprises the following raw materials in parts by weight: 43 parts of drinking water, 16 parts of palm oil, 13 parts of grain soup seasoning sauce, 7 parts of non-dairy creamer, 6 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of scallion, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
4. The plant based pur seasoning packet of claim 1 wherein: the seasoning packet comprises the following raw materials in parts by weight: 44 parts of drinking water, 17 parts of palm oil, 14 parts of grain soup seasoning sauce, 8 parts of non-dairy creamer, 5 parts of edible salt, 4.5 parts of monosodium glutamate, 3.5 parts of shallot, 2.2 parts of ginger, 0.8 part of yeast extract, 0.55 part of xanthan gum, 0.35 part of pepper powder, 0.4 part of potato powder, 0.05 part of potassium sorbate and 0.09 part of vitamin E.
5. A method of preparing a plant based puree seasoning packet according to any of claims 1-4, characterized in that it comprises the following steps:
s1: weighing the raw materials in proportion, slicing the scallion and the ginger for later use; uniformly mixing the non-dairy creamer, the edible salt, the monosodium glutamate, the yeast extract, the xanthan gum, the pepper powder and the potato powder to prepare powder; mixing the grain soup seasoning sauce and vitamin E to prepare a pasty raw material;
s2: frying:
(1) putting the palm oil into a pot, heating to a certain temperature, putting the scallion pieces and the ginger pieces into the pot for a period of time, and fishing out the scallion pieces and the ginger pieces;
(2) adding drinking water into the pot, slowly adding the prepared powder while stirring to prevent agglomeration, adding the pasty raw material, uniformly stirring, and adding potassium sorbate after the mixture is boiled; packaging to obtain the final product.
6. The method of preparing a plant based puree seasoning packet according to claim 5, wherein: in the step (1), the palm oil is put into a pot, the temperature is raised to 140 +/-5 ℃, and scallion and ginger slices are put into the pot for 2-5min and then fished out.
7. The method of preparing a plant based puree seasoning packet according to claim 5, wherein: the package uses the membrane of the level of cooking, debug gram weight according to the production needs.
8. The method of claim 5, wherein the method further comprises sterilizing in a water bath at a temperature of 90-95 deg.C for 20 + -5 minutes.
9. A vegetable based puree seasoning packet prepared by the method of any one of claims 6-8.
10. The method of using a plant based puree seasoning packet of claim 9, wherein: when in use, the mass ratio of the substances in the seasoning packet to water is 1:11 was used.
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